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Banana Zucchini Bread

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This Banana Zucchini Bread is moist, warmly spiced, and naturally sweet — the perfect way to use up ripe bananas and extra zucchini. It’s easy to make, packed with wholesome ingredients, and perfect for breakfast, snacks, or dessert.

Ingredients

  • 2–3 ripe bananas, mashed
  • 1 cup grated zucchini (squeezed of excess moisture)
  • 2 large eggs
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • ½ cup vegetable oil (or melted butter)
  • 1 teaspoon vanilla extract
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg (optional)
  • ½ teaspoon salt
  • Optional add-ins: ½ cup chopped walnuts, chocolate chips, or raisins

Instructions

  1. Preheat the oven to 350°F (175°C). Grease or line a standard loaf pan with parchment paper.
  2. In a large bowl, whisk together mashed bananas, eggs, brown and granulated sugars, oil, and vanilla.
  3. Fold in the grated zucchini.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg (if using), and salt.
  5. Add dry ingredients to wet and stir just until combined — do not overmix.
  6. Fold in optional add-ins if desired.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • No need to peel the zucchini — just grate finely and squeeze well.
  • Frozen bananas work great — thaw and drain first.
  • To make muffins, divide the batter into muffin tins and bake for 18–22 minutes.
  • Add turbinado sugar on top before baking for a crunchy crust.
  • Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for an egg-free version.
  • Whole wheat flour can replace half of the all-purpose for more fiber.

Nutrition

Find it online: https://cookedbymaya.com/banana-zucchini-bread/